Make It

Tap or click steps to mark as complete

If frozen, thaw venison. Put oil in frying pan and start out on low. Slice your peppers into thinly sliced pieces. Add hot sauce to peppers. Add just a pinch or two from the spices into the peppers and onions.

When venison is ready to be cooked slice into hearty strips (about 2" in length). Add the rest of the spices to the venison. Turn heat up to high on frying pan with oil. Once oil starts to boil, place meat into frying pan stirring quickly.

After both sides of the meat have been seared toss in peppers and onions and continue to stir quickly. Once peppers and onions start to brown a little remove from heat, let cool and enjoy.

Add to Recipe BoxRemove From Recipe Box

View Recipe Card

Notes

When using a frying pan, make sure you have a lot of room to keep food moving or it will burn. Must have heat all the way up to high.
All spices used are from Clover Valley.
Hot sauce is from "Louisiana" The perfect hot sauce.
Olive oil is from Hy-Vee food stores.
Chicken is from Aldes.